Recipes // Desserts // Yeast-Free Glazed Chocolate Doughnuts

Yeast-Free Glazed Chocolate Doughnuts


Time Estimate: 20 minutes active time, 8 minutes inactive time
Can be doubled or halved easily

  • 1½ cups (210 g) high-quality all-purpose gluten-free flour
  • ¾ teaspoon xanthan gum (omit if your blend already contains it)
  • 7 tablespoons (35 g) unsweetened natural cocoa powder
  • 1½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon cream of tartar
  • ¼ teaspoon kosher salt
  • ½ teaspoon freshly grated nutmeg
  • 2⁄3 cup (145 g) packed light brown sugar
  • 4 tablespoons (56 g) unsalted butter, melted and cooled
  • 4 tablespoons (55 g) canola oil
  • 2 extra-large eggs, at room temperature, lightly beaten
  • 1½ teaspoons pure vanilla extract
  • ¾ cup plus 2 tablespoons (14 tablespoons) heavy cream, at room temperature
  • 1 cup (115 g) confectioners’ sugar
  • 2 to 4 teaspoons milk or buttermilk
  1. Preheat your oven to 350°F. Grease a mini doughnut pan or muffin tin and set it aside.
  2. In a large bowl, place the flour, xanthan gum, 6 tablespoons of the cocoa powder, and the baking powder, baking soda, cream of tartar, salt, nutmeg, and brown sugar, and whisk well. Add the butter, oil, eggs, vanilla, and cream, mixing to combine after each addition.
  3. Fill the prepared doughnut or muffin wells about three-quarters of the way full.
  4. Place in the center of the oven and bake for about 10 minutes, or until the doughnuts are set and just lightly browned.
  5. Transfer to a wire rack to cool.
  6. While the doughnuts are baking (or cooling), make the glaze.
  7. In a small bowl, place the confectioners’ sugar, remaining 1 tablespoon of cocoa powder, and 2 teaspoons of milk, and mix well. Add more milk by the half-teaspoon until you have a smooth but thickly pourable liquid.
  8. Working quickly, dip the top of each slightly cooled doughnut in the glaze, turn back and forth a bit to coat well, invert so the glaze is facing upward, and allow it to set on a piece of parchment paper.
  9. The glaze seals in moisture, so the glazed doughnuts will keep quite well uncovered on the counter for a few days. Freeze any unglazed leftovers.
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